In a large pot, combine tomatoes, onion, garlic, broth, orange juice and thyme and bring to a simmer over high heat. Lower the heat, cover the pot and simmer until tomatoes and onion are very tender, about 30 minutes. Remove from the heat; working in batches, transfer to a blender and blend until fairly smooth but not puréed.

Meanwhile, preheat the oven to 400°F. Toss bread cubes with herbes de Provence and granulated garlic. Place on a baking sheet and bake, stirring once or twice, until dried and crisp, about 10 minutes. Serve soup hot or chilled, garnished with orange zest, basil and croutons.

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